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Lasagna Roll-Ups

* Exported from MasterCook *

Lasagna Roll-Ups

Recipe By : Sandy's Recipe Journal
Serving Size : 6 Preparation Time :0:00
Categories : Pasta And Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1/3 cup salad oil -- optional
1/3 cup onion -- finely chopped
1 1/2 large garlic cloves -- minced
2 teaspoons salt
1/4 teaspoon black pepper
2 whole cloves
1/2 bay leaf -- dried
2 cans plum tomatoes -- see note*
12 ounces tomato paste
1 1/4 cups water
1 teaspoon oregano
1/4 teaspoon Accent® seasoning -- optional
2 teaspoons sugar
Filling:
2 pounds ricotta cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon ground nutmeg
1 pound lasagna noodles -- cooked
1/4 pound Mozzarella cheese -- shredded
4 teaspoons Parmesan cheese -- grated
1 tablespoon parsley -- chopped

For Sauce: Partially brown ground beef in oil. Add onion, garlic, salt, pepper, cloves and bay leaf. Continue to brown over medium heat about 10 minutes, until well browned. Stir in remaining sauce ingredients. Let come to a boil, then simmer gently, loosely covered, about 1 hour. Stir occasionally.

For Filling: Whip ricotta cheese; add seasonings, Mozzarella cheese, grated cheese and parsley; set aside.
Cook the lasagna noodles; rinse with cold water and drain well. Lay on a clean towel. Spread with 1/4 cup of the filling. Fold over 1-inch and continue to roll, making a slightly flat roll. Repeat with remaining ingredients. Place 1 cup of meat sauce in a 2-quart baking dish. Place the roll-ups seam-side down, in dish. Add 1/3 cup hot water to the dish and enough meat sauce almost to cover roll-ups. Reserve remaining sauce.
Bake at 350 F. for 35 minutes; or until sauce bubbles in center of dish. Serve with rest of the meat sauce and sprinkle with more grated Parmesan cheese.

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NOTES : This recipe comes from an old Farm Journal cookbook and is a family favorite.
*Use two 1-lb, 1-1/2-oz. cans